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You are here: Home / Recipes / Dessert / Quick and Easy Marzipan

Quick and Easy Marzipan

December 11, 2021 Leave a Comment

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Marzipan on a cutting board sliced with two rolled up marzipan in white paper with red twine

Quick and Easy Marzipan is just that…Quick and Easy!   It’s made with just 5 ingredients – blanched almond flour, powdered sugar, egg whites, almond extract, and rose water.  The subtle addition of rose water makes this recipe my absolute favorite!

Marzipan on a cutting board sliced with two rolled up marzipan in white paper with red twine

Why I Love This Recipe

This homemade marzipan uses just 5 ingredients—almond flour, powdered sugar, and egg whites, almond extract for extra almond flavor, and a splash of rose water.  —and comes together in a few minutes. It has a sweet, nutty flavor and a soft and pliable texture. There are countless variations: In Germany, sugar and almonds are ground into a paste; in France, syrup sweetens the mixture; and in the Middle East, marzipan includes a dash of rose water. The rose water in this recipe is very subtle and doesn’t taste like perfume but gives just a mellow flavor that leaves one wondering what it could be.

Making Quick and Easy Marzipan

Food processor with almond flour, and powdered sugar.

  • In the bowl of a food processor fitted with a metal blade, add almond flour, powdered sugar. Pulse to combine.
  • In a small bowl stir together the egg white, almond extract, and rose water.
  • With the processor running pour the egg white mixture through the feed tube and process until the ingredients form a ball and spin around inside the bowl.

  • The mixture should form a nice ball of marzipan that isn’t too sticky.  If the mixture is too sticky then add more powdered sugar 1 tablespoon at a time.
  • If the mixture seems too thick, add 1 tsp of water until the marzipan is moldable and pliable.

Roll of marzipan

Roll the marzipan into a nice smooth log.

Marzipan in plastic wrap

  • Wrap tightly in plastic wrap and refrigerate it until ready to use.
  • This be made in advance for later use.  After wrapping in plastic wrap, I like to wrap in parchment paper and refrigerate for up to a week.  
  • It also freezes very well.  After wrapping in plastic, wrap in aluminum foil then place in freezer.

sliced marzipan

  • It’s best to refrigerate for at least an hour before use.
  • Refrigerating will firm up the marzipan for easy slicing and molding.

rolls of marzipan in white paper tied with red striped twine

As we transition from pumpkin spice to peppermint, I love to add the seasonal flavor of Marzipan.  Probably my favorite holiday flavor…and chocolate!

Marzipan on a cutting board sliced with two rolled up marzipan in white paper with red twine
5 from 1 vote
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Marzipan

Quick and Easy Marzipan is just that...Quick and Easy!   It's made with just 5 ingredients - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water.  The subtle addition of rose water makes this marzipan my absolute favorite!

Course Dessert
Cuisine French, German, Middle East, Swedish
Keyword almond marzipan, homemade marzipan, simple homemade marzipan
Prep Time 10 minutes
Servings 16 16 ounces
Calories 118 kcal
Author Janet Barton

Ingredients

  • 2 cups almond flour
  • 1 1/4 cups powdered sugar
  • 1 egg white large
  • 2 tsp almond extract
  • 1 tsp rose water optional but delicious!

Instructions

  1. In the bowl of a food processor fitted with a metal blade, add almond flour, powdered sugar. Pulse to combine. In a small bowl stir together the egg white, almond extract, and rose water. With the processor running pour the egg white mixture through the feed tube and process until the ingredients form a ball and spin around inside the bowl.
  2. If the mixture seems to thin and does not form a ball, add additional almond flour 2 tablespoons at a time.
  3. Remove from food processor and divide in half. Form each half into a ball and place in plastic wrap. Refrigerate until firm.
  4. Try very hard NOT to eat the entire batch. It's that good!

Recipe Notes

  • Do not overprocess or the oils from the almond flour will make the almond paste oily.
  • I used pasteurized egg whites from a carton (3 tablespoons)
  • Marzipan can dry out quickly.  Be sure to wrap in plastic wrap immediately.
  • Keep marzipan covered with a damp cloth or plastic wrap while using, shaping, etc.
  • It's best to refrigerate the marzipan for at least an hour before use.
  • Refrigerating will firm up the marzipan for easy slicing and molding.
  • Wrap the marzipan tightly in plastic wrap and refrigerate it until ready to use.
  • Marzipan can be made in advance for later use.  After wrapping in plastic wrap, I like to wrap in parchment paper and refrigerate for up to a week.  
  • It also freezes very well.  After wrapping in plastic, wrap in aluminum foil then place in freezer.
Nutrition Facts
Marzipan
Amount Per Serving (1 tbsp)
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 3mg0%
Potassium 4mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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sliced marzipan wrapped roll in background

 

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Filed Under: Dessert Tagged With: best marzipan, easy marzipan, homemade marzipan, marzipan, marzipan with rose water

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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